Add prawns, spice and olive oil to a bowl and mix to combine. Cover and let marinate in the fridge for at least 4 hours or overnight. Remove the prawns from the fridge and let them come to room temperature for about an hour before cooking them.
To make the pico de gallo, place the onion, tomatoes, coriander, jalapeños, lime juice and salt into a blender or food processor and pulse a few times. Don’t overblend it as this sauce is best served a bit chunky. Set aside.
To make the cabbage slaw, place cabbage and coriander in a large mixing bowl. In a separate small bowl, add in the avocado, sour cream, jalapeños, cumin and lime juice and mash them together until combined. Transfer the mixture to the large mixing bowl and give it a good mix until the cabbage leaves are well coated. Season with salt and set aside.
Heat up a grill to high heat and cook the prawns for about 5 minutes, turning frequently to prevent spice burning. The cooking time will vary depending on the size of the prawns; if they’re bright white inside, they’re ready. Remove from the grill and set aside.
Place the tortillas on the grill for 20-30 seconds to heat them through before serving. Build your taco by adding coleslaw to the base, then add prawns and top with a spoonful of pico de gallo.